Ah, Berkeley. Amazing food; good friends; fantastic weather. It’s nice to be home.
Last night, I made my own contribution on the amazing food front by making a warm cannellini bean salad with mustard and tarragon dressing, served over greens, with goat cheese and kalamata olive crostini on the side. So easy, yet so delicious. I lucked into a bottle of white wine, spicy and unexpectedly floral, that complemented the salad perfectly. For dessert, we had fresh olallieberries with whipped cream.
The olallieberries came from the farmers’ market, which is bursting with the abundance of late spring. Frog Hollow had the season’s first truly brilliant peaches this week, to say nothing of their apricots. Apparently it’s a banner year for stone fruit. I am more than happy to reap the benefits.
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